Eight hundred grams of potatoes, bare-assed and thinly sliced.
Four teaspoons of oil.
Four tablespoons of grated Parmesan cheese.
Two onions, dig skinny slices.
Twelve tablespoons of grated Gruyere cheese.
Eight veins of thyme.
One hundred and twenty milliliters of cream cheese.
One hundred and twenty milliliters of contemporary cream.
One hundred forty milliliters of milk.
a bit butter for spreading.
the way to prepare
combine the cream cheese, contemporary cream and milk well in an exceedingly giant bowl, then add potato slices and stir well within the mixture.
Heat the kitchen appliance to a temperature of two hundred ° C ANd grease an kitchen appliance receptacle with butter, then pave it with [*fr1] the quantity of potatoes
Spread the onion slices over the potato layer, then cowl with the remaining half the potato slices and press it slightly by hand.
Pour the cream and milk mixture, taking under consideration that the peak of the mixture is that the same level because the last potato layer, in order that additional tin can be intercalary if the extent of the mixture is lower.
cowl the receptacle with foil and bake for hr till soft.
Add the mixture of Parmesan cheese and Gruyere for the last 10 minutes.
Take the receptacle out of the kitchen appliance and leave it to cool down down, then serve it on giant individual plates and adorn it with thyme.
